๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough

โœ Scribed by Mario Jekle; Andreas Houben; Martin Mitzscherling; Thomas Becker

Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
257 KB
Volume
90
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Characteristics of the Bulgarian yoghurt
Characteristics of the Bulgarian yoghurt lactic acid bacteria-metabolism of lactose
โœ Gyosheva, B. ;Petrova, I. ;Mutafchieva, M. ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 372 KB ๐Ÿ‘ 1 views

glucose derived from lactose hydrolysis. The starters for Bulgarian yoghurt contain selected strains of L. bulgaricus and S. rhermophilus, and the stai-The investigation was made with more than 200 selected strains of lactic ters for Yana yoghurt contain selected strains L. helveticus and 5'. thermo

Effects of fermentation by lactic acid b
Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins
โœ Guanhao Bu; Yongkang Luo; Ying Zhang; Fusheng Chen ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 131 KB ๐Ÿ‘ 1 views

BACKGROUND: The main whey proteins ฮฑ-lactalbumin (ฮฑ-LA) and ฮฒ-lactoglobulin (ฮฒ-LG) are considered as the major allergens in cow's milk. Microbial fermentation can produce some proteolytic enzymes, which can induce the degradation of milk protein allergens. In this study, the effects of fermentation